挤压熟化杂粮米的营养成分及体外消化特性  

Nutrient Composition and in vitro Digestion Characteristics of Multigrain Rice and Millet Processed by Extrusion Cooking

作　　者：路欣 孟婷婷 周柏玲 金赟 赵建强[1] 王坤坤 LU Xin;MENG Tingting;ZHOU Bailing;JIN Yun;ZHAO Jianqiang;WANG Kunkun(Shanxi Institute for Functional Food,Shanxi Agriculture University,National Multi‐Grain Research and Development Sub‐Center,Taiyuan 030031,Shanxi,China;Weiquan Agricultural and Sideline Products of Guangling County,Datong 037500,Shanxi,China)

机构地区：[1]山西农业大学山西功能食品研究院,国家杂粮研发分中心,山西太原030031 [2]广灵县为全农副产品有限公司,山西大同037500

出　　处：《食品研究与开发》2024年第22期40-46,共7页Food Research and Development

基　　金：山西省基础研究计划青年科学研究项目(202303021212100);中央引导地方科技发展资金项目(YDZJSX2022C012、YDZJSX20231B009);山西省技术创新中心项目(202104010911013)。

摘　　要：该研究将不同比例的燕麦全粉、鹰嘴豆粉和苦荞茶粉添加到大米粉和小米粉中,经过挤压熟化,制备不同原料配比的杂粮大米及小米,并探究挤压熟化处理后杂粮米的营养成分和体外消化特性。主要测定其营养成分、淀粉营养片段含量,包括快消化淀粉(rapidly digestible starch,RDS)、慢消化淀粉(slowly digestible starch,SDS)及抗性淀粉(resistant starch,RS)、淀粉水解动力学曲线和预测血糖生成指数(expected glycemic index,eGI)。进一步对杂粮米中营养组分和营养片段的含量与eGI进行相关性分析。结果表明,添加杂粮后,挤压熟化米中的粗蛋白含量、粗脂肪含量和灰分含量显著升高。其中粗脂肪含量由0.87%升至5.01%,粗蛋白含量由8.74%提高至9.89%。添加杂粮能提高挤压熟化米RS含量,降低RDS含量和淀粉消化水解率,其中添加50%燕麦全粉对挤压熟化米的影响最大,RS含量提高195.46%,RDS含量降低29.68%。添加杂粮能明显降低挤压熟化米的eGI,其中添加50%燕麦全粉的eGI降低了26.34%。杂粮米中抗性淀粉(RS)含量与eGI显著负相关(p<0.05)。In this study,different proportions of whole oat flour,chickpea flour,and tartary buckwheat tea flour were added to rice flour and millet flour.After extrusion cooking,multigrain rice and millet with different raw material ratios were prepared,and the nutritional composition and in vitro digestion characteristics of multi-grain rice and millet after extrusion cooking were investigated.The content of nutritional composition and starch nutrient fragments,including rapidly digestible starch(RDS),slowly digestible starch(SDS),and resis-tant starch(RS),starch hydrolysis kinetics curve,and expected glycemic index(eGI)were mainly measured.The correlation analysis between the content of nutrient composition and nutrient fragments of multigrain rice and millet and the eGI value was conducted.The results showed that the protein content,fat content,and ash content of multigrain rice and millet after extrusion cooking increased significantly,and the fat content in-creased from 0.87%to 5.01%.The protein content increased from 8.74%to 9.89%.The RS content of multi-grain rice and millet after extrusion cooking increased,and the RDS content,as well as starch digestibility and hydrolysis rate decreased.The addition of 50%whole oat flour had the greatest effect on multigrain rice and millet after extrusion cooking.Specifically,RS content increased by 195.46%,and RDS content decreased by 29.68%.The eGI of multigrain rice and millet after extrusion cooking significantly decreased,among which the eGI value of multigrain rice and millet after extrusion cooking with 50%whole oat flour decreased by 26.34%.The content of RS in multigrain rice and millet was negatively correlated with the eGI value(p<0.05).

关 键 词：杂粮 挤压熟化 营养成分 体外消化 血糖生成指数 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]